Work often began with setting up server stations making sure they were stocked with silverware, glassware, and napkins for quick resetting of tables. The in kitchen server stations would also be prepared with extra materials for consistent business throughout the course of the shift (more silverware, napkins, etc) as well as stocking the fridge for quick access to juices, condiments, and other necessitates per guest request.
As the lunch or dinner hour would come around staff would be gathered to review the day's specials, sample it, and make the necessary notes and details to relay to interested guests.
Management was always quick to remedy a situation, help staff in need, and of course ensure productivity. Teamwork was essential and prevalent with everyone always willing to help another server and everyone pitched in to get the necessary side work and set-up done in a timely manner. Staff were always friendly to one another and understanding. A wide variety of friendships and relationships were prevalent but still professional.
The hardest part of the job is hard to describe but likely the task of keeping such a tight ship well run would be it. Being efficient without cutting corners and dealing with troubled guests could be taxing for the ill prepared. Thankfully with such a strong team finding aid or remedying a rough patch in the day was always a quick effort.
The most enjoyable aspect of the job had to be meeting a wide variety of people and working with various guests. Being a resort you meet a lot of types of people with different histories and careers.